Truck Stop Potatoes

Sour cream and two types of cheese make this casserole baked potato recipe rich, creamy, and totally delicious. Try this potato recipe for dinner alongside any grilled or baked protein.

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4.5 by 2 people

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  • Makes: 10 servings
  • Prep: 30 mins
  • Bake: 30 mins 350°F
  • Stand: 10 mins

Truck Stop Potatoes

Directions

  1. Preheat oven to 350 degrees F. In a large saucepan, cook potatoes and chopped onion, covered, in a large amount of boiling water about 20 minutes or until tender; drain and return to saucepan. Stir in the 8 ounces sour cream, the Monterey Jack cheese, cheddar cheese, salt, and cayenne pepper. Stir in drained canned tomatoes. Spoon into a 2-quart rectangular baking dish.
  2. Bake, uncovered, about 30 minutes or until heated through. Cover and let stand for 10 minutes before serving. If desired, top with the 1/2 cup sour cream, fresh tomato, avocado, and green onions.

From the Test Kitchen

Lower-Fat Version:

Prepare as directed, except use light dairy sour cream, reduced-fat Monterey Jack cheese, and reduced-fat cheddar cheese. Omit the chopped avocado.

Nutrition Facts per serving; 181 cal., 7 g total fat (4 g sat. fat), 23 mg chol., 397 mg sodium, 20 g carbo., 2 g fiber, 9 g pro.

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Nutrition Facts (Truck Stop Potatoes)

  • Per serving:
  • 220 kcal ,
  • 12 g fat
  • (8 g sat. fat ,
  • 32 mg chol. ,
  • 333 mg sodium ,
  • 20 g carb. ,
  • 2 g fiber ,
  • 9 g pro.
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